Heat oil in the cooker. Add the veal shanks and brown well on all sides, set aside.

Slowly pour the wine into the cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook 1 minute. Add the plum and sun-dried tomatoes, sage, orange zest, and broth, then the shanks.

Lock cover in place and bring cooker up to high pressure (15 pounds). Reduce heat to stabilize and cook for 30 minutes. Release pressure. Remove the shanks. Boil the sauce vigorously uncovererd for 8 to 10 minutes to thicken.

342 calories. 11 grams of fat